Print

Middle-of-Winter Creamy Tomato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful recipe made with canned crushed tomatoes, fresh herbs, and a touch of cream or plant-based milk. Perfect for chilly days, it combines aromatic vegetables, tomato paste, and rich creaminess to create a deliciously smooth and warming bowl of soup that pairs wonderfully with crusty bread or grilled cheese sandwiches.

Ingredients

Aromatics and Flavor Base

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, finely chopped or grated
  • 4 tablespoons tomato paste
  • Optional: up to 1 teaspoon crushed red pepper flakes

Herbs and Liquids

  • 1 cup fresh basil leaves and tender stems
  • 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
  • One 28-ounce can crushed tomatoes
  • 2 cups vegetable stock or broth
  • Optional: ½ cup dry, unoaked white wine
  • 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
  • Kosher salt and ground black pepper, to season

Instructions

  1. Cook the Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and carrots, seasoning with 1 teaspoon kosher salt and black pepper to taste. Cook while stirring occasionally for 5-6 minutes until the vegetables soften slightly. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook an additional 1-2 minutes until the tomato paste browns slightly and garlic becomes fragrant.
  2. Build and Simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Partially cover and simmer for 15 minutes until the vegetables are fully tender and flavors meld.
  3. Blend the Soup: Carefully transfer the soup in batches to a blender, filling no more than two-thirds full. Remove the center cap from the blender lid and cover the hole with a thick kitchen towel for safety. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup until smooth.
  4. Finish the Soup: Return the blended soup to the pot if needed. Stir in the heavy cream, milk, or plant-based milk. Warm over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper to taste.
  5. Serve: Ladle the soup into bowls. Garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves as desired. Serve alongside crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a fulfilling meal. Enjoy!

Notes

  • You can substitute the heavy cream with milk or unsweetened plant milk such as almond or oat milk for a lighter or dairy-free option.
  • Adjust the amount of crushed red pepper flakes to control the spice level or omit entirely for a milder soup.
  • The white wine is optional but adds a subtle depth of flavor; use dry, unoaked varieties for best results.
  • Use an immersion blender for easier blending directly in the pot and fewer cleanup steps.
  • Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stove.

Find it online: https://bitezly.com/middle-of-winter-creamy-tomato-soup-recipe/